TUNA MELT STUFFED BELL PEPPERS
Easy and quick to make, these tuna stuffed bell peppers are a delicious and healthy weeknight dinner option. Low carb and ready to serve in less than half an hour.
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
- In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper until well combined.
- Add the tuna on top, along with the celery and most of the green onions (leaving some for garnish). Gently stir until well combined.
- Scoop the tuna salad into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return the peppers to the oven until the cheese melts, about 5 more minutes.
- Garnish with extra green onions and serve warm.
Nutrition Facts : Calories 205 kcal, Carbohydrate 7 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they're roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you're feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.
Provided by Melissa Clark
Categories finger foods, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
- Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
- Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
- Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 820 milligrams, Sugar 9 grams
TUNA-STUFFED PEPPERS FROM EATING WELL
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.
Provided by LINDA BAILEY
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. (Refrigerate any remaining peppers in a jar with brine to cover for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds,and set in a colander to drain.
- 2. Combine tuna,lemon juice,oil,capers and anchovies (if using) in a medium bowl. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers,you may not fill all 24.) Grind some pepper over the stuffed peppers.
- 3. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons 3-3 1/2 minutes. Drizzle the syrup over the peppers and serve. If you arenot going to serve right away,cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours.
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